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Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.
As we approach the legislation's 50th birthday, it's time to rethink the wild
With co-director Greg Hunt, Chan Marshall creates a wonderful video portrait of Manhattan
Project looks to exploit Asian country's enormous renewable energy potential
